It’s almost the end of zucchini season, and I am making the most of the gorgeous, firm zucchinis I can still find at the farmer’s market. This zucchini tomato gratin is delicious, gorgeous, and fairly easy to make. Leftovers are very good the next day, gently reheated or even cold. Click for the recipe
Quiches & Casseroles
Quiches and casseroles are great whether you’re feeding a family of four or a crowd. Most of my quiches are crustless – so you can enjoy the taste of the filling without the added calories from the crust.
I love bakes and casseroles. They’re not just a delicious comfort food, they are also easy to make, and leftover usually keep well and are even better the next day or two, reheated. Most casseroles are not very pretty to look at, but this egg, sausage and cheese bake is actually gorgeous, so I often serve it for brunch when we have friends over. Click for the recipe
Shepherd’s pie is a simple, hearty casserole of ground meat (usually lamb), browned with vegetables and seasonings, then topped with mashed potatoes and baked. My very flavorful version departs from tradition by using spinach, tomato paste, and nontraditional seasonings such as smoked paprika and cumin, which I love for their depth and warmth. I also top the beef with mashed cauliflower instead of potatoes.
To speed things up, I skip the traditional step of adding broth to the beef then reducing the broth, and I also skip baking the casserole for 30 minutes – I just broil it for a few minutes, so it’s ready fast – and it’s just as good.
Try to resist the temptation to make this shepherd’s pie recipe lighter or healthier by skimping on the butter or egg yolk for the mashed cauliflower. Both add incredible flavor and creaminess. I’m sure it would be “fine” with just 2 tablespoons butter, but it wouldn’t be “great.” And why wouldn’t you want to eat something great? :) Click for the recipe
Like many other of my recipes, the idea for this pasta bake came out of necessity. I had some leftover pasta sauce in the fridge that I wanted to use up, and also some shredded mozzarella. So I thought, why not make my baked macaroni and cheese, substituting pasta sauce for the yogurt and mozzarella for the cheddar?
The result is a delicious, gluten-free pasta bake that my kids love and is very easy to make. While it’s a bit too high-carb for my husband and for me, I do feed my growing teenage kids a higher-carb diet, and this is perfect – tasty, easy and filling. Click for the recipe
Airy, delicate and just barely sweet, this butternut squash souffle is a wonderful fall/winter side dish.
Since I’m too lazy to separate the eggs, whip the egg whites and fold them into the mixture, this butternut squash souffle doesn’t puff up a lot in the oven, but on the flip side, it also doesn’t deflate when you take it out of the oven. Leftovers keep well in the fridge for several days – gently heat in the microwave prior to serving. Click for the recipe
This pizza-inspired broccoli casserole is a very reliable way to serve broccoli to picky children, but it’s also loved by adults. I love how easy it is to make – it’s ready in 20 minutes! Click for the recipe
These tasty salmon muffins are great as an entrée, served with homemade tartar sauce and a side of vegetables. They are very substantial and filling – two per person is more than enough.
Leftovers are great as a quick snack, either lightly warmed in the microwave or straight out of the fridge.
Looking at these salmon muffins today, I thought to myself that next time we have company, I’ll make them in a mini muffin pan – they would make great hors d’oeuvres, served alongside tartar sauce for dipping.
I make these salmon muffins in 1/3-cup ceramic ramekins, to minimize the risk of sticking. I imagine that if you grease a regular muffin pan well, that would work too, although a silicone muffin pan would be safer. Click for the recipe